Recipes: Veal

1. Barefoot Contessa Veal Piccata 

Ingredients

• 1/2 cup all-purpose flour
• 2 teaspoons salt (divided)
• 1/2 teaspoon freshly ground black pepper
• 4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
• 1 1/2 tablespoons vegetable oil
• 5 tablespoons butter (divided)
• 1 cup dry white wine
• 1/2 cup chicken stock
• 1 garlic clove, chopped
• 1 lemon, juiced (about 2 tablespoons), or more to taste
• 2 tablespoons capers, drained
• 1 tablespoon chopped parsley leaves (optional)
• Parsley sprigs for garnish

Instructions

1. Prepare the Veal: In a shallow dish, mix the flour, 1 1/2 teaspoons salt, and pepper. Dredge the veal scallops in this mixture, shaking off any extra flour.
2. Cook the Veal: Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of butter. Sauté the veal for 1 minute on each side until golden brown. Remove the veal and set aside on a platter.
3. Make the Sauce: Add the white wine to the pan to deglaze it, scraping up any browned bits from the bottom. Let the wine reduce by half, then add the chicken stock, garlic, lemon juice, and capers. Simmer for 5 minutes to thicken the sauce.
4. Finish the Dish: Stir in the remaining 1/2 teaspoon of salt 3 1/2 tablespoons of butter, and chopped parsley. Once the butter has melted, return the veal to the pan and simmer for another minute to blend the flavors.
5. Serve: Serve the veal piccata immediately, garnished with parsley sprigs.

Piccata(用柠檬、黄油调味的)嫩煎小牛肉片 

Barefoot Contessa Veal Piccata Recipe  
https://inagarteneats.com/barefoot-contessa-veal-piccata-recipe/

2. Mushroom Veal Marsala

https://italianfoodforever.com/2022/11/mushroom-veal-marsala/

can substitute with chicken